Acrylamide in roasted almonds and hazelnuts

被引：52

作者：

Amrein, TM ^{[1
]}

Lukac, H ^{[1
]}

Andres, L ^{[1
]}

Perren, R ^{[1
]}

Escher, F ^{[1
]}

Amadó, R ^{[1
]}

机构：

[1] ETH, Inst Food Sci & Nutr, Swiss Fed Inst Technol, CH-8092 Zurich, Switzerland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 20期

关键词：

acrylamide; roasting; almonds; hazelnuts; asparagine; reducing sugars;

D O I：

10.1021/jf051132k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influences of composition and roasting conditions on acrylamide formation in almonds and hazelnuts were investigated. Eighteen samples of almonds originating from the U.S. and Europe were analyzed for sugars and free amino acids, and acrylamide formed during roasting was determined. Asparagine was the main free amino acid in raw almonds and correlated with the acrylamide content of dark roasted almonds. Roasting temperature was another key factor and had a very strong influence on acrylamide formation. Almonds of European origin contained significantly less free asparagine and formed significantly less acrylamide during roasting as compared to the almonds from the U.S. Roasted hazelnuts contained very little acrylamide because of the low content of free asparagine in the raw nut. Reducing sugars, although being consumed much faster than free amino acids in both types of nuts, were not decisive for the extent of acrylamide formation during roasting.

引用

页码：7819 / 7825

页数：7

共 35 条

[1] Turkish tombul hazelnut (Corylus avellana L.).: 1.: Compositional characteristics [J].

Alasalvar, C ;

Shahidi, F ;

Liyanapathirana, CM ;

Ohshima, T .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (13) :3790-3796

[2] Acrylamide in almond products [J].

Amrein, TM ;

Andres, L ;

Schönbächler, B ;

Conde-Petit, B ;

Escher, F ;

Amadò, R .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2005, 221 (1-2) :14-18

[3] Potential for acrylamide formation in potatoes:: data from the 2003 harvest [J].

Amrein, TM ;

Schönbächler, B ;

Rohner, F ;

Lukac, H ;

Schneider, H ;

Keiser, A ;

Escher, F ;

Amadò, R .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 219 (06) :572-578

[4] Acrylamide in gingerbread:: Critical factors for formation and possible ways for reduction [J].

Amrein, TM ;

Schönbächler, B ;

Escher, F ;

Amadó, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (13) :4282-4288

[5] Acrylamide in foods: Occurrence, sources, and modeling [J].

Becalski, A ;

Lau, BPY ;

Lewis, D ;

Seaman, SW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (03) :802-808

[6] Acrylamide in french fries: Influence of free amino acids and sugars [J].

Becalski, A ;

Lau, BPY ;

Lewis, D ;

Seaman, SW ;

Hayward, S ;

Sahagian, M ;

Ramesh, M ;

Leclerc, Y .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (12) :3801-3806

[7]

Biedermann Maurus, 2002, Mitteilungen aus Lebensmitteluntersuchung und Hygiene, V93, P638

[8]

Biedermann Maurus, 2003, Mitteilungen aus Lebensmitteluntersuchung und Hygiene, V94, P406

[9]

Biedermann Maurus, 2002, Mitteilungen aus Lebensmitteluntersuchung und Hygiene, V93, P653

[10] Calculations of dietary exposure to acrylamide [J].

Boon, PE ;

de Mul, A ;

van der Voet, H ;

van Donkersgoed, G ;

Brette, M ;

van Klaveren, JD .

MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS, 2005, 580 (1-2) :143-155

← 1 2 3 4 →